Wessington Springs herald. (Wessington Springs, Aurora County, Dakota [S.D.]) 1883-1891, 1887-08-12
THE HoUsEKEEPER.
Carving.

l
IT is not difficult to learn to carve we'll.
Attention to the proper mode, and patience
IN the efforts to learn, are all that is nee.
essary to acquire a thorough knowledge
OF the art. Perfect ease in handling the
knife and joint is of the first Importance,
as all exertion is very much out of place,
showing great want of skill on the part Of
the carver, or extreme toughness of the
| meat.
The dish, which should always be Of
good size, must be placed 80 near the
carver as to give him or her full control Of
IL. Fowls should be placed breast up. Put
the fork into the breast and take off the
wings and legs first without turning the
fowl, then cut out the breast bone, SO as to
leave the we'll Drowned skin over it, as also
tne white meat. Then cut off the side
bones and divide the carcass which is left
in two, from the neck down, leaving the
rump on one part to be served in q separate
portion. Then remove the second joint
from the leg and the wing, as they are
much more easily managed on the plate
when thus thoroughly dissected.
A sirloin of beef should be placed on
che dish with the tenderloin underneath.
Thin cut slices should be taken from the
side next the carver, then turn over the
roast and carve the tenderloin. portion
of both should be helped. Be
careful to cut across the qrian of the meat.
leg of mutton should be carved across
the middle of the bone first, and then from
the thickest part until the gristle is reached.
few nice slices can be cut from the
smaller end, but it is generally hard and
stringy.
A ham can be carved in several ways. By
cutting long, delicate slices through the
thick fat down to the bone; by running the
point of the knife in circle in the middle,
and cutting, thin, circular slices, thus
keeping the ham moist; or by beginning at
the knuckle and slicing upward. The last
mode is considered the most economical.
Ionsue-A tongue should be carved in
very thin, delicate slices, its delicacy de-
pending very greatly upon attention to
this. The slices from the center are con-
sidered the most tempting, and should be
cut across and the slices taken from each
side with portion of the fat which is at
the root.
A loin of veal-Begin at the small end
and cut the ribs apart. Cut off a piece of
the kidney with the fat, and help each plate
to some.
A fllet of veal should be, cut first from
the top, and in breast of"veal the breast
ana brisket should be separated and then
cut in pieces.
Roast pig should have the head removed
before coming to the table. Cut off the
legs, joint at the knee and divide the ribs.
A leg of venison must be cut deep down
to the bone that the juice may run free,
then large, thin slices should be cut from
the broad end.
A saddle of venison-Cut thin, even
slices from the tail towards the upper part
on each side. Venison should always be
served hot, on well-warmed plates.
Loins of veal, mutton, or vension should
always be ioiuted by the butcher before
cooking, and then they are readily carved.
Fish-In carving fish some practice is
needful in order to prevent the flakes from
breaking.-Ehso il. Parker, IN Good
Housekeeping.